Mile High Asian Food Week celebrates culture, community, and AAPI cuisine. Food lovers can experience new Asian dishes, while getting perks like discounts and access to secret menu items.
“In many Asian cultures, food symbolizes family. It’s the way we show love and care and protection for each other. It’s great that Colorado has this chance to feel inspired, try new foods, go to new spots, or just keep supporting the restaurants they’ve already been supporting,” said Joanne Liu, founder of Mile High Asian Food Week.
She says it’s also a chance for Colorado to learn about their AAPI neighbors. According to state data, about 3.5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of Coloradans are Asian.
Long Nguyen is a Vietnamese-born restaurant owner in Denver. When he opened Anise, it was a way to make a living. As crowds poured in, Nguyen found a new purpose in sharing not only his love for food but love for his culture.
“Everybody knows Chinese food or Thai food, Korean food and Japanese food. Vietnamese food is fairly new to the American appetite,” Nguyen said.
The popularity of pho, a Vietnamese noodle soup, has boomed around Colorado since Nguyen arrived. It’s the most ordered dish at Anise. But when he opened, he didn’t want to have a “pho restaurant.”
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“I don’t want to say it’s the best Vietnamese food, but it’s the most famous Vietnamese food. Everybody knows pho!” Nguyen said. “There’s more to Vietnamese food than pho.”
He’s proud to have a menu full of traditional dishes and takes pride in telling diners about each one. Nguyen says he rarely gets to go back to Vietnam now, as his restaurant requires much of his time.
Food and identity often go hand-and-hand.
Colorado once celebrated Asian Food Month. When Joanne Liu began the journey to revive Asian Food Week, she had family in mind.
Her parents ran a Chinese restaurant. Now, she’s determined to uplift Asian chefs.
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“I’m just reminded about my parents and the hard work and perseverance and sacrifices they made in their restaurant,” Liu said.
She’s overjoyed by #AFW posts on social media of foodies trying new restaurants, especially after the years of challenges this community’s endured.
“Unfortunately, the bad actors are now very vocal and very brazen about what they do. I think l what is necessary is to speak out against what they say,” said Nguyen. “We are part of American culture now. Asian Food Week is a time to show that our food is different, but it’s good. Different is good.”
Whether you use chopsticks or a fork, celebrate your plate and the culture it came from.
“The scene has been growing. It’s very diverse, and it’s just a lot of fun. We really wanted to elevate that,” Liu said. “It’s all about exploration and being able to share that with the Colorado community.”
Mile High Asian Food Week runs through February 26. For more information visit: https://bit.ly/3KvpQtL
Soul food has been a staple of traditional African-American culture dating back to the 17th century.The tasty, hearty meals often lead to several health problems in the Black community.There are several people in Central Florida hoping to change the food culture, while preserving its soul, by preparing our favorite meals in a healthier way.One of those community members is Zak Wallace. He and his wife, Robyn, opened The Local Green. It’s Disney World’s first Black-owned food truck offering vegan, vegetarian and pescatarian meals.”It’s green, it’s healthy, it’s fun, you know, it’s light,” Wallace said.Located on the West Side in Disney Springs, the Wallace family opened their plant-based food truck in the spring of 2022 with one goal in mind, educating the Black community on ways to eat healthier.”Even though I started with my Black community in mind knowing our culture’s challenges, I was just tired of us being the first to die. Seeing my elders in my village late 60s, early 70s and hearing the stories, it’s like dang, you just retired and now, you know, it’s only five or seven years before you pass? That’s just so unfortunate,” he said.African Americans have higher chances of developing diabetes, hypertension, heart disease and cancer.It’s why Dr. David Spurlock, from AdventHealth Orlando, says small changes to your diet, such as eating plant-based foods, can make a big difference.”If we really stress in the community, prevention, prevention, prevention, yeah, it might taste different until you get it down right. I’d rather have not-as-good of tasting something, or something different, than having a stroke,” Spurlock said. “My community deserves healthier food options as well. It’s not that we don’t like it. It’s just that we haven’t been exposed to it,” Zak Wallace, The Local GreenAbout 20 miles away from The Local Green is another community leader who encourages people to eat green.Ray Warthen and his wife, Cherette, are planting change.They own Infinite Zion Farms. It’s located at the corner of South St. in Parramore. It’s one of Orlando’s oldest, historically Black neighborhoods.Warthen is a fifth-generation farmer. He and his family opened this in honor of his late father who died 13 years ago from prostate cancer.He’s teaching the community how to grow their own organic produce and showing them better ways to eat the food they love.”I’m also letting other people know when they come in here, with that little can of soda and potato chips, we’re not eating that here. I’m not giving you Coca-Cola. Here’s an apple juice, here’s something more healthy,” Warthen said. “We’re seeing the dynamic shift from both the mental mindset and the physical feeling of people eating fresh produce from the farm. They have more energy, they feel more vibrant. I feel it myself,” he said.Warthen, Wallace and Spurlock say it’s about taking proactive steps to avoid these devastating health conditions.”Let’s say you take the macaroni and cheese out and double up on spinach. Well, you’re already talking about positive effects in terms of weight loss and decrease in obesity,” Spurlock said. “Let thy food be thy medicine and let thy medicine be thy food. God created these beautiful, wonderous plants for us to eat and thrive on,” Wallace said.
Soul food has been a staple of traditional African-American culture dating back to the 17th century.
The tasty, hearty meals often lead to several health problems in the Black community.
There are several people in Central Florida hoping to change the food culture, while preserving its soul, by preparing our favorite meals in a healthier way.
One of those community members is Zak Wallace.
He and his wife, Robyn, opened The Local Green. It’s Disney World’s first Black-owned food truck offering vegan, vegetarian and pescatarian meals.
Located on the West Side in Disney Springs, the Wallace family opened their plant-based food truck in the spring of 2022 with one goal in mind, educating the Black community on ways to eat healthier.
“Even though I started with my Black community in mind knowing our culture’s challenges, I was just tired of us being the first to die. Seeing my elders in my village late 60s, early 70s and hearing the stories, it’s like dang, you just retired and now, you know, it’s only five or seven years before you pass? That’s just so unfortunate,” he said.
African Americans have higher chances of developing diabetes, hypertension, heart disease and cancer.
It’s why Dr. David Spurlock, from AdventHealth Orlando, says small changes to your diet, such as eating plant-based foods, can make a big difference.
“If we really stress in the community, prevention, prevention, prevention, yeah, it might taste different until you get it down right. I’d rather have not-as-good of tasting something, or something different, than having a stroke,” Spurlock said.
“My community deserves healthier food options as well. It’s not that we don’t like it. It’s just that we haven’t been exposed to it,” Zak Wallace, The Local Green
About 20 miles away from The Local Green is another community leader who encourages people to eat green.
Ray Warthen and his wife, Cherette, are planting change.
They own Infinite Zion Farms. It’s located at the corner of South St. in Parramore. It’s one of Orlando’s oldest, historically Black neighborhoods.
Warthen is a fifth-generation farmer. He and his family opened this in honor of his late father who died 13 years ago from prostate cancer.
He’s teaching the community how to grow their own organic produce and showing them better ways to eat the food they love.
“I’m also letting other people know when they come in here, with that little can of soda and potato chips, we’re not eating that here. I’m not giving you Coca-Cola. Here’s an apple juice, here’s something more healthy,” Warthen said.
“We’re seeing the dynamic shift from both the mental mindset and the physical feeling of people eating fresh produce from the farm. They have more energy, they feel more vibrant. I feel it myself,” he said.
Warthen, Wallace and Spurlock say it’s about taking proactive steps to avoid these devastating health conditions.
“Let’s say you take the macaroni and cheese out and double up on spinach. Well, you’re already talking about positive effects in terms of weight loss and decrease in obesity,” Spurlock said.
“Let thy food be thy medicine and let thy medicine be thy food. God created these beautiful, wonderous plants for us to eat and thrive on,” Wallace said.
I am always looking for something related to the dairy industry to write about. So many of my readers tell me they enjoy knowing what the Pennsylvania Milk Marketing Board is working on and its position on current issues, but they especially like columns about history and unique dairy products.
Sometimes the topics come from research into an entirely different topic, and that is the case for what I am writing about today — milk punch.
Who knew there would be enough out there to write about milk punch?
I bet you are thinking that I am going to write about that baby shower concoction in a punch bowl that contains a block of vanilla ice cream. Well, that’s not it.
Benjamin Franklin, one of the commonwealth’s favorite sons, turned 317 years old on Jan. 17. He enjoyed dairy products, including ice cream, and is even credited with introducing it to the colonies during the hot days of the Constitutional Convention. I note that Ben Franklin was born on Milk Street in Boston, although I doubt that influenced his love of ice cream and milk punch.
In colonial America, desserts and drinks were commonly made with curdled milk and cream.
Two favorite drinks of that time were possets and syllabubs, both similar to a punch.
Possets were made by adding wine or brandy to hot milk, which curdled it, and then following up with sugar and various spices. Curds formed on the top, but the popular way to drink it was to sip the whey from the bottom and then eat the sweet curds later.
Syllabubs combined milk with wine and lemon juice or some other acid. Unlike possets, the curds on the top were eaten first with the liquid consumed last.
Ben Franklin’s milk punch recipe was like the syllabub in that it incorporated lemons (acid to curdle the milk). He used brandy, spring water, lemon juice, sugar, nutmeg and, of course, whole milk.
Franklin’s punch differed from the syllabub in that after letting the mixture stand for a few hours he strained it through a cheesecloth to remove the curds, creating a clear liquid. This process is referred to in the literature as clarification.
Another English favorite punch was made using Earl Grey tea, still popular today, as is Franklin’s variety. It used vodka and rum, the brewed tea, sugar and lemon juice. The mixture is strained, yielding a clear (clarified) beverage.
Did you know that an English milk punch was found in the wine cellar of Charles Dickens at the time of his death in 1870?
Since that time, popular milk punches have been developed using any combination of flavors as can be imagined. The James Beard Foundation reports on a popular strawberry milk punch made with cognac, cream, vanilla syrup, and strawberries or strawberry syrup.
Fortunately, creative bartenders and home entertainers have developed a variety of non-alcoholic punch recipes. Alcohol is not the necessary ingredient for the clarification process, but the milk and citrus are.
Can you make a milk punch at home? Of course.
There are many recipes for non-alcoholic (and alcoholic) milk punches on the internet. If you search “making non-alcoholic milk punch at home,” a lot of resources are available.
Why am I writing about this?
Well, first, I found the topic to be extremely interesting, especially the clarification process (which you can use with both alcoholic and non-alcoholic punches). Second, I try to promote the use of wholesome dairy products in any way that I can. What can be more wholesome than adding milk to a beverage served in a social context?
I hope you will try some milk punch recipes. I am planning on doing so, and I can’t think of anything more enjoyable after a long day of work. And don’t confuse them with the baby shower variety — these punches don’t contain ice cream and are similar to cocktail beverages. If you have a favorite milk punch recipe, pass it along.
The Pennsylvania Milk Marketing Board is always available to respond to questions and concerns. I can be reached at 717-210-8244 or by email at chardbarge@pa.gov.
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Whether your day was long, cold or both, sometimes you just need a comforting meal to cozy up with. From our best stew recipes to a cheesy baked pasta, homemade dumplings to hotdish — a midwestern specialty that takes Americana comfort foods to the next level with a crispy-crunchy topping of either Tater Tots or mozzarella sticks — our best comfort food recipes are sure to soothe your soul and warm you from the inside out.
In the spirit of comfort, we’re rounding up, not just a handful, but over 70 of our favorite recipes that we promise will hit the spot. Some require a slow-cooker, some have multiple steps and some only use one pan or pot (aka less cleanup!). How’s that for a little tranquility?
Here you’ll also find recipes that feature beef, lamb, poultry and vegetarian dinners, which are suitable whether you’re planning your meals in advance or need to prepare dinner at the last minute. There are fuss-free recipes when you’re short on time as well as more involved recipes that are slow and methodical (which provides another form of comfort). A few ingredients that you’ll definitely want to stock up on: stock or broth, breadcrumbs, butter, a few boxes of pasta, a wedge of aged cheese like Parmesan, root vegetables and a bottle of wine. Plus, you’ll need a casserole dish or a skillet, as nearly all of them are made to be family-friendly. We’ll provide the best recipes so that you can choose the happy ending. For a truly relaxing (and delicious) experience, light a candle and crack the spine of an enthralling book. You deserve it.
Hotdish is a dinner time staple across the country, but mainly throughout the Midwest — and it’s a proven hit for a reason. A mixture of ground beef, veggies and a can of creamy soup are topped with a starch (usually crispy tater tots) to create an over-the-top weeknight casserole. What’s better than tater tots, you ask? Mozzarella sticks, of course!
Making traditional enchiladas is a bit of a process, so we’ve made a few smart shortcuts that promise delicious results. To save time, use store-bought red enchilada sauce, cooked seasoned ground beef and a can of mild green chiles.
In under 30 minutes, recreate this takeout favorite with flank steak, broccoli, red bell pepper, garlic and green onions. Serve it over steamed rice for an easy family-friendly meal.
This saucy nacho dish is perfect for the days when you feel like changing up your usual weeknight dinner or want to impress dinner guests. Not only is this recipe incredibly straightforward, but there’s also tons of room to be flexible. Use plant-based meat crumbles instead of the ground beef or use other seasonal vegetables in place of the mushrooms, bell pepper and zucchini.
“The Pioneer Woman” Ree Drummond gets creative with her choice of noodles in this deconstructed lasagna soup. “The soup is delicious, the noodles are big and bold and the ricotta ‘dumplings’ are such a yummy treat,” she says. “It’s perfect for when you can’t decide between soup and lasagna!”
This moist, juicy cut of pork basically cooks itself in the slow cooker or a pressure cooker — all you need to do is add a few aromatics and spices (smoked paprika, ground cumin and cayenne pepper), then toss it with your favorite store-bought barbecue sauce and you’re set.
It’s hard to resist the savory and comforting flavors of shepherd’s pie. From the velvety gravy and tender vegetables to fluffy mashed potatoes, each bite is a taste of the ultimate comfort food. This dish can be served family-style in a large baking dish or individual-sized crocks.
A giant pot of beef stew is the ultimate comfort food. Searing the beef until it’s super dark and sautéing the tomato paste before adding any liquids will result in a deeper flavor with very little effort. It’s a great make-ahead comfort food and can easily be portioned and frozen for busy winter weeknights.
This recipe actually comes from Dylan’s husband’s great-grandmother from Sicily, who taught it to his (very Irish) mother how to make the perfect meatball. Light, flavorful and fluffy, they’ll start to fall apart if they sit in sauce too long, so eat up.
There are more than a few ingredients that make the marinade for this fuss-free pork special: white wine, soy sauce, brown sugar, Sriracha, mustard, rice wine vinegar, garlic and orange zest. Despite the large number of ingredients needed, this recipe couldn’t be easier to make. Leftovers, if there are any, are perfect for sandwiches.
Pozole, one of Mexico’s most iconic dishes, was first prepared by the Aztecs hundreds of years ago. The word “pozole” has Nahuatl (the language of the Aztecs) origins and means “foam” (pozolli in Nahuatl). It is thought to be a description of the appearance of the cooked hominy which, when properly prepared, puffs up and opens like a flower. These days, you can find pozole made with pork, chicken or even seafood.
This sandwich is the most iconic dish in all of Philly, and for good reason. It’s a handheld, uber-satisfying bite of steak, peppers, onions and cheese. If you can’t make it to the City of Brotherly Love to get an authentic cheesesteak, this homemade version will satisfy your cravings … and then some.
Green eggs and ham get a clever twist in this hearty stew. White beans are cooked with savory ham and fresh leafy greens, then served with a perfectly cooked fried egg on top. It’s a versatile dish, which makes it great for clearing out your pantry and fridge.
Nkatsenkwan, as this dish is known in Ghana, is most frequently eaten with fufu (pounded green plantain), but you can also serve it with boiled yams, cassava or even rice. It’s also delicious served on its own with a sprinkling of gari (fermented, dried and ground cassava). Peanut butter may seem like a surprising ingredient for stew, but it adds so much nutty flavor and silky texture to the dish.
If there’s anything that can make preparing spaghetti and meatballs more enticing, it’s cooking them with ease using a slow-cooker. This recipe makes a generous amount of meatballs, so pick up some rolls, a box of pasta or a loaf of crusty bread and enjoy them for days to come.
The tender pastry on this pie make it oh, so delicious. Want to know the secret? Instead of using diced potatoes in the stew filling, they’re riced and folded into the pie dough along with salted Irish butter. The filling is meaty and rich, which is a delicious contrast to the buttery topping.
It doesn’t get much more Irish than a pot of beef stew slow simmered with Guinness. Smoky bacon, sweet red peppers, fresh herbs and tender cubes of butternut squash make this humble dish a bit more refined. But in its essence, it’s still a traditional, warm and comforting Irish farmhouse-style dinner.
This recipe makes a simple ham and cheese sandwich totally decadent, thanks to the rich bechamel sauce. It is a classic and one of Katie Lee Beigel’s favorites, especially on a cold winter evening.
This super nostalgic recipe is an ode to Hamburger Helper and can be pulled together with ingredients that are likely in your pantry and fridge, such as ground beef, garlic and onions, beef stock, cheddar cheese and pasta.
Ready to try the best beef stew ever? This flavor-packed, one-pot version is incredibly easy to make. Ketchup, which adds a touch of sweetness and extra body, is the secret to balancing the bold, rich beefy flavors.
This recipe, which calls for store-bought ravioli, Italian sausage and marinara sauce, is a staple in Laura Vitale’s household. “This recipe was born from leftovers, and every time I make it, it’s slightly different depending on what I have on hand,” she says. “My sister begs me to make this for her when she comes out. It’s become a real family favorite, plus nobody can resist a mini ravioli!”
Anthony Contrino understands the desire to warm up with a hot bowl of soup in the winter. “When the weather gets chilly, I love coming home to my apartment, lighting the fireplace and enjoying some leftover soup,” he says. “This recipe is one of my favorites and I make it by the vat. If you are going to freeze the leftovers, cook the pasta separately and do not add it to the pot of soup until you’re ready to serve.”
A combination of Irish whiskey, sharp mustard and sweet honey create a marinade for these outstanding pork chops. Once the chops have rested, the marinade is then boiled down to a sticky, sweet finishing sauce. Serve alongside buttery herbed carrots and classic champ mash for dinner.
Thanks to the short prep time, this brisket is a low effort but high reward recipe. It slow cooks for nearly six hours until the meat is so tender, it’s practically falling apart. Use the leftovers to make tacos, sandwiches and more throughout the rest of the week.
Life is a bit more fun when you break the rules, and this double cheeseburger does just that. With double the cheese, a juicy patty piled high with sweet and spicy candied bacon and a tomato-y jam, this is the perfect burger for a richly flavored comfort meal.
“This version in particular is a favorite of mine because the celery adds a nice, fresh crunch and releases liquid which makes the filling more juicy. I like to make them small so that they’re one-bite wonders,” Kathy Fang says about these irresistible dumplings.
Forget the boxed soup mix — this casserole gets enough flavor without it. But don’t worry about losing that simple shortcut: Even without the soup-mix timesaver, it still comes together in a snap! All you need is 15 minutes to chop and mix the ingredients in the slow cooker.
“If I’m looking to host a soul food-inspired dinner, I make this incredible fried chicken and hot honey mustard dipping sauce recipe,” says Will Coleman.
“This recipe is one of my cozy meals that I love to pull out during the winter because each bite is more comforting than the last. The combination of chicken and broccoli — along with the savory, creamy sauce — is absolutely irresistible,” says Jocelyn Delk Adams.
Alfredo sauce is usually made with a combination of butter, starchy pasta water, heavy cream and Parmesan cheese. This lighter version introduces puréed cauliflower and almond milk, plus the expected pasta water and cheese, for a better-for-you pasta dish that’s as appealing as the original version.
Not only can this chicken and rice casserole be made ahead and frozen, but it’s also a brilliant way to get your kids to eat their vegetables. Bake it for 30 minutes and serve.
Adam Richman gives chicken stew a vibrant change of color in this warming recipe. “I think most people are used to the traditional brick red spicy, smoky chili that we all know and love,” he says. “But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it’s still rich but oddly refreshing due to all the greens used in it.”
With star anise and lemongrass, the broth in this ramen is more reminiscent of a pho-style soup. Pro tip: when making noodles at home, use baking soda and the result will turn out springy and tender.
This slow-cooker dish is the bell (pepper) of the ball! Stuffed with whole grains (leftover brown or wild rice works!), protein-packed ground turkey, savory feta and colorful veggies and herbs, these peppers hit the mark. They’re loaded with nutrition and are so easy to make
This is a quick but just as cheesy version of chicken Parm — no deep-frying required! Melissa Clark’s daughter loves it with a big green salad on the side, so you know that it’s kid-tested and approved.
This is not your usual one-pot stew. Bell and poblano peppers, tangy tomatillos, sweet dried apricots, briny olives and lemon juice make this easy chicken dish amazingly flavorful. Serve it with bread, rice, quinoa or simply on its own.
This extra-crispy, oven-fried chicken is the ultimate dish for fried chicken lovers everywhere. The buttery cracker crust provides a salty-yet-sweet flavor that’s hard to resist.
This dish is pure comfort food — lean Bolognese is packed with ground turkey, bell peppers and mirepoix (celery, carrots and onions). Make the sauce and serve it over spaghetti squash, zoodles or whole-grain pasta — eater’s choice.
These baked chicken and ricotta meatballs are lighter than their beefy counterparts and don’t require a lot of work. Baking them cuts down on the cook time and eliminates a huge mess, so all you’re left with is just one mixing bowl and sheet pan to clean at the end — and, most importantly, 20 delicious meatballs.
A combo of two of Molly Yeh’s favorite dishes (hotdish and chicken pot pie), this recipe is everything you could ever want on a cold winter’s day. It’s got tater tots — need we say more?
This is a classic Taiwanese recipe that is perfect for an easy and speedy supper. It’s called three-cup chicken because traditionally it uses one cup of soy sauce, one cup of rice wine and one cup of toasted sesame oil. It is a foolproof, inexpensive recipe for a fabulous family meal.
Melissa Clark puts leftover chicken to good use in this spicy soup. It’s a great mid-week meal, as it’s so cozy and comforting, while still being packed with nutrients. It’s extra easy to make since the soup is made of mostly pantry ingredients and leftovers.
This meatloaf is light in texture but bold in flavor. When combined with Siri Daly’s favorite potato recipe and cooked on just one sheet pan, it’s an award-winning dish.
“Growing up in India, biryani was one of my favorite family meals,” says Palak Patel. “The robust flavor of a variety of spices like cumin, coriander and garam masala bring warmth and heat to the biryani. The saffron and milk add color and aroma.”
This recipe transforms a traditionally individual dish into a family-friendly, shareable meal. The biscuit topping is a fun and flaky touch that makes it all the more delicious.
“When I tell my kids we’re having chicken for dinner, they always ask if it’s ‘the good chicken,'” says Elizabeth Heiskell. “‘Yes, the good chicken,’ I reply, and the celebration begins. This is the chicken breast that’s gussied up and gets them excited.”
Two family-friendly entrées come together for one genius bite. Ground chicken is mixed with Parmesan, breadcrumbs, basil and garlic, then stuffed with mozzarella and shallow-fried until crispy.
When regular chicken noodle just doesn’t cut it, add some zesty flavors to change things up a bit such as spicy curry paste, creamy coconut milk and a squeeze of lime. The crisp veggies and tender noodles also add lots of satisfying textures to this exciting dish.
“One of my favorite Italian meals of all time is chicken piccata. For those that have some food allergies or are looking for a low-carb option, this version is gluten-free and dairy-free while still being rich with flavor. The coconut cream creates the ideal, creamy piccata sauce,” says Kevin Curry.
A quick peek in your pantry will prove that you can whip up this chicken soup in no time. All you need are jalapeño peppers, diced tomatoes with chiles, ground cumin, ground paprika and chicken stock.
The best part about this recipe is the combo of savory, umami and nutty flavors from the caramelized onions, Worcestershire sauce and Gruyere, Asiago and Parmesan cheeses. With bites of buttery, crunchy panko throughout, it’s hard not to crave this unique take on a classic.
Lasagna typically isn’t a weeknight-friendly dinner — that is, until now. Save time with no-boil noodles, which are layered with store-bought marinara sauce, ricotta, mozzarella, herbs and peas.
Who doesn’t love cheese toast? This version is energizing with jolts of brightness and flavor from the chile and peppers — a perfect pick-me-up any time of the day that can easily be adjusted based any diners’ heat preferences.
Creamy, cheesy scalloped potatoes are a Sunday side dish that no one can resist, and now this traditional party-pleaser is even easier when you make it in the slow cooker. Who knows? This simple hands-off method might even convince you to make this indulgent, elegant comfort food part of your weeknight dinner rotation.
This smoky three-bean chili recipe celebrates all there is to love about the classic dish, but happens to be completely vegan and super-affordable at that — two things that come in handy when cooking for a crowd, some of whom may not eat meat.
“I used to sit at the kitchen table finishing my homework as my mom would whip something like this together for all of us to eat as we all finished up our respective activities,” says Sarah Thomas about this nourishing (and easy to make) dish.
Any recipe from Nikki Dinki’s cookbook, “More Veggies Please,” is packed with smart tips about how to get kids to eat more veggies. For these plant-based tenders, she uses an eggplant purée to increase tenderness while infusing a naturally smoky flavor into each bite.
This recipe is a home run for people who are worried about walking away from the table unsatisfied. It’s great for large groups and can be served year-round. We promise, you won’t miss the meat.
Store-bought gnocchi are one of Ree Drummond’s go-to ingredients for quick meals. The meatless marvel is both a cinch and a revelation: soft and tender gnocchi pillows roasted on a sheet pan with a variety of veggies and topped with Parmesan and basil.
This is one of Padma Lakshmi’s favorite stews because it’s both hearty and healthy. It’s adapted from a dish originating in North India called rajma, which is made with kidney beans, but swapping those out for white beans gives it a buttery, creamier texture. Serve it in a bowl over rice or with warmed tortillas.
Lasagna is always a crowd-pleaser, but Al Roker’s stands out for being packed with vegetables — he uses a colorful mix of red bell pepper, zucchini and yellow squash. Leftovers will be a welcome sight for lunch the next day.
You don’t need permission to dig into macaroni and cheese for dinner tonight. This one is extra creamy, thanks to a combination of cream cheese, two types of cheddar cheese, sour cream and heavy cream.
Chickpeas and other legumes are packed with fiber and plant-based protein and therefore deeply satisfying and healthy. The spices in this recipe are not just belly-warming and flavor-enhancing but also help the digestibility of the legumes, which can be challenging for some. This dish improves over time so make extras and freeze for a quick and delicious weeknight dinner.
This savory one-pot meal fuses the iconic flavors of Ikaria with the faintest hint of sweet fennel. As is customary in Ikaria, a small amount of olive oil is used to sauté the vegetables, then a generous drizzle finishes the dish. This practice is instinctively brilliant: Heat breaks down the oil, so saving most for a final drizzle assures its rich flavor and maximum health benefits.
We’ll never say no to ordering dinner, but making some of our favorite takeout meals at home can be even more satisfying. A bevy of vegetables including dried shiitake mushrooms, napa cabbage, carrots and scallion are tossed with fresh egg noodles. Feel free to add beef, pork or chicken, too.
A deep, flavorful veggie stew is a must in the cold weather. This wintry take on ratatouille is loaded with sweet potato, parsnip and sage sausage. Be sure to serve it with a side of crusty bread for dipping.
Loaded with beans, quinoa and veggies, this Mexican-inspired stew is guaranteed to make mouths water! This dish is vegan, but it also tastes great with shredded chicken.
Laura Vitale never makes this stew the same twice. It’s always changing based on what’s on hand, and is always comforting and filling. If you keep a rind or two of Parmesan in your freezer, add it at the beginning of the simmering stage to infuse your stew with delicious, cheesy flavor.
Lidia Bastianich gives French onion soup an Italian makeover. Mushrooms add an extra layer of earthiness to the soup while slow-cooked caramelized onions add deep flavor. Toasty bread, melty fontina and nutty Grana Padano provide the perfect crunchy, cheesy topping.
Sometimes comfort meals need to be nostalgic. This recipe is inspired by Stouffer’s macaroni and cheese and delivers a creamy, comforting bite with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven.
This article was originally published on TODAY.com
CULLMAN, Ala. – Cullman Parks, Recreation & Sports activities Tourism will present its Wholesome Meals Foundations courses in March. The courses will educate techniques required to make good meals alternatives for a healthful life style. Lessons consist of Ingesting Healthful on a Budget, Quick Pot Recipes, Mason Jar Meals and Smoothie Recipes. Every course will offer important data that can be applied immediately in the kitchen.
The Taking in Healthier on a Budget course is based on the plan of eating much healthier devoid of breaking the lender. It aids contributors understand how to store for wholesome meals items at minimal selling prices and how to use ingredients for many meals through the 7 days.
For those people who really like to prepare dinner, the Quick Pot Recipes course is a wonderful way to master additional about this common kitchen area equipment. Individuals study how to use their Immediate Pots and build tasty foods in no time. They also get tips on making just one-pot healthier foods and recipes that can be cooked promptly with nominal hard work.
The Mason Jar Foods class teaches individuals how to make healthier and delicious foods that are quick to transport. Whether you’re bringing lunch to do the job or packing treats for a picnic, these mason jar creations can make it less difficult than at any time before. The class handles diverse recipes and dishes that can be made in advance and retail outlet simply in jars.
For those looking for fast and balanced treats or meal replacements, the Smoothie Recipes class presents a wide variety of recipes for delectable beverages that are the two delicious and wholesome. Individuals master how to create flavorful combos with fruits and veggies as effectively as tips on receiving the most vitamins and minerals from every single component.
Cullman Parks, Recreation & Athletics Tourism’s Nutritious Foodstuff Foundations courses offer precious understanding on taking in better without having paying out also significantly funds or time in the kitchen. Members have accessibility to innovative recipes that can match into their busy existence even though however creating guaranteed they continue to be nutritious and try to eat appropriate.
Just about every course will be held at The Tiny Residence at Art Park, found at 1031 2nd St. SW, at 6 p.m. The expense is $10 each, or you can signal up for all four for $40. Registration back links are supplied underneath.
This is Good News Sunday, a compilation of some of the more upbeat and inspiring stories published recently by the Daily Herald:
Music, food and culture were on the menu for a Black History Month celebration luncheon Wednesday at Senior Services Associates in Elgin.
The event was part of a cultural series that the organization has been putting on for the last year. The nonprofit agency, which focuses on improving the quality of life for mature adults, has had programs highlighting the cultures of the Hispanic, Filipino and Guatemalan communities and wanted to do the same during Black History Month, according to activities director Minnie Vasquez.
“We want to encourage our seniors to learn about the different cultures of people who live in our community,” she said.
More than 100 seniors enjoyed a lunch; listened to guest speakers, including historian Ernie Broadnax, Mayor David Kaptain and city council member Corey Dixon; and cheered on a half-dozen participants in a fashion show, many wearing traditional African attire.
For the full story, click here.
How hunters, American Legion team up to send military a taste of home
The Northwest Towns Sportsmen’s Club in Wauconda is asking for your help to bring a taste of home to service members serving overseas.
The club started Jerky for the Troops 19 years ago, and it is sponsored by area American Legion Posts and auxiliaries.
Jerky for the Troops collects fresh venison from area hunters and converts it to jerky. Volunteers then package the snacks, along with other donated foods, personal hygiene items, candy, cards and letters, and ship them out to U.S. troops serving abroad.
“NWTSC is honored to send packages to our service personnel for their service to our great and grateful nation. They will never be forgotten,” said member Dale Berg in an email.
Volunteers will lay out the strips of venison in trays to dehydrate at 11 a.m. Sunday, Feb. 19.
At 11 a.m. Sunday, March 12, volunteers will box the jerky and other comfort items and letters to be shipped out.
Both events will take place at American Legion Post 208, 121 N. Douglas Ave., Arlington Heights, and volunteers are welcome to join.
For the full story, click here.
Naperville North’s Posey is DuPage high school principal of the year
Stephanie Posey doesn’t see just her name on the award she received from the Illinois Principals Association.
She sees a community of thousands.
Naperville North High School’s principal recently was named the IPA’s Principal of the Year for the DuPage County Region. She was honored at last week’s Naperville Unit District 203 school board meeting, where she thanked her family, her team at Naperville North, the students and the community.
“I’m honored and I’m humbled to be recognized by my peers and my colleagues,” she said. “This really is an award that speaks to everyone and belongs to everyone at Naperville North High School.”
Posey is one of 21 regional winners in Illinois, Krause said. A statewide winner will be selected later this month.
For the full story, click here.
Sample chili inside while it’s chilly outside
Calling all chili lovers: An upcoming event will give you the opportunity to sample a few dozen varieties of homemade chili, all for a good cause.
The Elgin Knights of Columbus will hold its 25th Annual Chili for Charity fundraiser from 3:30 to 7 p.m. Saturday, Feb. 25, in the gymnasium at St. Thomas More Catholic School, 1625 W. Highland Ave., Elgin.
Donations are $10 at the door or $9 prior ticket sales. For tickets, contact Marshall Spangler at (847) 606-1605 or m.span50@yahoo.com.
According to organizer Chris Gulik, the fundraiser has grown to offer up to 48 different chilis ranging from hot, medium and mild and more than 600 people attending.
Funds raised will benefit all Elgin Catholic Schools, the Elgin Soup Kitchen, and Elgin area youth sports.
For the full story, click here.
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